Minimum 3 years institutional food service experience required. Previous cooking experience in an institutional Food Service operation with ServSafe Certification strongly preferred. Excellent customer service skills required. High school diploma or equivalent is required.

Under the direction of the Food Service Director and the Retail Operations Manager, performs a wide variety of duties relative to handling, preparation and presentation of food for consumption by patients, staff, visitors and community. Oversees the function of the cafeteria in absence of other managers/supervisors.